MANGO WINE how to make it at home 🥭 Easy recipe for beginners

Summary

This video showcases a homemade sparkling wine recipe, highlighting the process of fermentation using mangoes from South and Central America. The script covers key steps such as reaching the boiling temperature, monitoring fermentation with airlocks, and observing the floating fruit. After three days, the fermentation slows, and the wine becomes clear. The final step involves bottling the wine with added sugar, resulting in a sparkling beverage perfect for an aperitif, similar to Prosecco or Aperol Spritz. The process concludes with a reminder for viewers to follow the recipe and share their experiences.

Takeaways

• 😀 Homemade sparkling wine can be made using mango and different varieties of fruit.
• 😀 Fermentation is a critical process, and it's important to monitor the temperature to ensure it reaches the boiling point.
• 😀 Airlock is used to seal the fermenter and keep it hermetically closed during fermentation.
• 😀 The fermentation process creates bubbles in the fermenter, signaling that it's running well.
• 😀 The fruit in the fermenter may float during fermentation, which is a normal occurrence.
• 😀 After about three days of fermentation, the mixture will clear, indicating the process is progressing well.
• 😀 Leftover pulp from fermentation can be used as food for animals like chickens.
• 😀 The wine is bottled after fermentation is complete, and sugar is added for secondary fermentation.
• 😀 The final alcohol content of the wine after fermentation is approximately 9.3%.
• 😀 The wine is suitable for consumption after about two weeks, offering a fresh, sparkling drink.
• 😀 The recipe creates a wine similar to prosecco, perfect for aperitifs like Aperol Spritz.

Q & A

What is the purpose of the spumante wine in this process?

Spumante wine is mentioned as part of the homemade fermentation process, likely for its role in fermentation or as a comparison for the homemade wine being made.

What is the significance of the 3 kg of mango in the recipe?

The 3 kg of mango refers to the amount of fruit used in this wine-making process, with two different varieties being involved, possibly for flavor variation.

What is the importance of the water reaching boiling temperature?

The water must reach boiling temperature to ensure the proper sterilization and preparation of the mixture before fermentation begins.

What role does the airlock play during fermentation?

The airlock is essential for maintaining an airtight seal, preventing contaminants from entering the fermenter, while still allowing gases from fermentation to escape.

What happens to the fruit during fermentation?

During fermentation, the fruit will float and may break down, contributing to the transformation of sugars into alcohol.

How do you know when fermentation is complete?

Fermentation is complete when the mixture becomes clearer, and the bubbling or fermentation activity decreases significantly.

What should you do with the remaining fruit after fermentation?

The remaining fruit, which may float to the top during fermentation, can be used as animal food, such as for chickens.

When is the right time to bottle the wine?

The wine should be bottled after fermentation is complete and the mixture is clear, typically around the end of the second fermentation stage.

Why is sugar added when bottling the wine?

Sugar is added when bottling to help facilitate the second fermentation, which produces the bubbles in sparkling wine like spumante.

How can you calculate the alcohol content in the wine?

To calculate the alcohol content, use the difference between the original gravity (before fermentation) and the final gravity (after fermentation), then apply the formula with the coefficient provided in the script.